My daughter ate this dish at our bakery and was absolutely thrilled. Of course, she wanted to try it at home right away. However, for Eggs Benedict, you need poached eggs. It sounds difficult at first, but it isn't. Try these instructions:
If you would like to make the Hollandaise sauce yourself, you can find a few tips here:Hollandaise sauce with less butter
Photo by Sabine, meinhaushalt.at
Read also:Â Recipe Vegetable Fritters with Oats
For the Eggs Benedict, first fry the bread in a pan with a little butter, remove it and place it on a plate.
Also lightly brown the ham in the pan and place it on the bread.
Warm the finished Hollandaise sauce slightly in a saucepan and set aside.
Now prepare the poached eggs.
To do this, bring the water to a boil in a pot.
Add the vinegar and stir the vinegar water well with a small whisk so that a small whirlpool forms.
Now crack the egg into a soup ladle and let the egg, together with the ladle, slide into the hot water.
Let it simmer there for about 3 to 4 minutes, until the egg white has set.
With a small spoon, gently spread the egg white around the yolk so that everything is evenly distributed.
Now take the ladle with the egg out, let it drain a little, and place it on the ham-topped bread.
Pour the Hollandaise sauce over everything, sprinkle chives on top, and the Eggs Benedict is ready.
With a small spoon, gently spread the egg white around the yolk so that everything is evenly distributed.
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